Lv7
4570 积分 2022-09-14 加入
Revealing the mechanism underlying the viscosity improvement of rice protein yogurt by the presence of in-situ-produced dextrans
11小时前
待确认
Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid
16小时前
待确认
Effect of propolis extracted and basil gum addition on physicochemical, rheological, sensory, and antioxidant properties of low-fat yogurt
17小时前
待确认
Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition
1天前
待确认
Exploration of dynamic interaction between β-lactoglobulin and casein micelles during UHT milk process
1天前
待确认
Thermal treatment of lupin-based milk alternatives – Impact on lupin proteins and the network of respective lupin-based yogurt alternatives
4天前
已完结
Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product
4天前
已完结
The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs
7天前
已完结
Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
8天前
已完结
Recent advances in the understanding of egg white protein functionality
9天前
已完结
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